Happy Weekly Food Fun to You!

The last of the lamb from Easter was finished up this week.  I wanted to try something new for our final leftovers.  I was happy to find a recipe for a Lamb and Sweet Potato Bake.  Since the lamb was already cooked, only baked the sweet potatoes for 1 1/2 hours until done, then put in the lamb to heat up.  I topped it with my fresh mint jelly.

Now it was time for bone broth with the lamb bones.  I threw in ends of vegetables from any we have eaten through the week, an onion,
2 tablespoons of Braggs Organic Apple Cider Vinegar.
1/2 inch of fresh ginger,
2 tablespoons Braggs Liquid Aminos.

I fill up the crock pot with water and cook on low for a good 20 to 24 hours.  Low on my crock pot makes it a low boil.  Then I let it cool and strain.  My mom drinks broth every day. Bone broth is really healthy, so for her I put it in mason jars.  For myself I don’t drink it as much as I should, I mostly use it in recipes.  I put 2 cups per heavy freezer bag lay flat and freeze.

I couldn’t resist making a little treat the sweet potatoes.  Sweet Potato Chips with a caramel sauce drizzled on top.  They were good, I just need more practice with the sweet potatoes on cooking time.  They went from not cooked to overcooked very quickly.

Shrimp and Chicken over Noodles –  This was a surprise at how good it turned out.  I had been working in the yard all day and trying to figure out something quick to make.  Found some shrimp in the freezer and had a box of flavored pasta in the pantry.   Then I decided to add chicken, and opening the refrigerator I had some carrots, red pepper and mushrooms to use up.

I cooked the chicken in butter, garlic and olive oil, seasoned with salt, pepper and Tony Chachere’s Creole Seasoning. This is becoming one of my favorite new seasonings.   Once the chicken was cooked I started layering everything else in with a little white wine to deglaze the pan.  Lastly I added the shrimp since they were already cooked and just needed to be heated.  Then poured in the noodles. Sprinkled some parmesan cheese on the top, and drizzled a balsamic reduction over the mushrooms.

Enjoy the fun of food!